Recent reports warn about a link between eating red and processed meat and the risk of developing cancer in the gut. These reports have resulted in new nutritional recommendations that advise people to limit their intake of red and processed meats. A recent perspective paper, authored by 23 scientists, published in the latest issue of journal Meat Science, underlines the uncertainties in the scientific evidence and points to further research needed to resolve these issues and improve the foundation for future recommendations on the intake of red meat.